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Hearty Navy Bean Soup Recipe
Hearty Navy Bean Soup Recipe photo by Taste of Home

Hearty Navy Bean Soup Recipe

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4.5 15
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Beans were a commodity you did not survive without in th '30s. This excellent bean soup is a real family favorite of ours and I make it often. —Mildred Lewis, Temple, Texas
TOTAL TIME: Prep: 30 min. + soaking Cook: 1-3/4 hours
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + soaking Cook: 1-3/4 hours
MAKES: 10 servings

Ingredients

  • 3 cups (1-1/2 pounds) dried navy beans
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 large onion, chopped
  • 1 meaty ham hock or 1 cup diced cooked ham
  • 2 cups chicken broth
  • 2-1/2 cups water
  • Salt and pepper to taste
  • Minced fresh parsley

Nutritional Facts

1 cup equals 245 calories, 2 g fat (trace saturated fat), 8 mg cholesterol, 352 mg sodium, 42 g carbohydrate, 16 g fiber, 18 g protein. Diabetic Exchanges: 3 starch, 2 lean meat

Directions

  1. Rinse and sort beans; soak according to package directions.
  2. Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours.
  3. Add more water if necessary. Remove ham hock and let stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-size pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley. Yield: 10 servings (2-1/2 quarts).
If Cooking for Two: Freeze serving-size portions to enjoy later.
Originally published as Hearty Navy Bean Soup in Reminisce January/February 1992, p37

Reviews for Hearty Navy Bean Soup

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (5)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Mar. 5, 2016

"I added carrots & celery, and switched 1C Catsup for the tomatoes - EXCELLENT! Just like my British Nana used to make!!"

MY REVIEW
Reviewed Jan. 28, 2016

"Can't count the times I've made a pot of beans. Was a staple growing up. Why use both water and chicken broth? I've used all chicken broth for years, much richer flavor. Also, don't think that I have ever had beans with the tomatoes added..."

MY REVIEW
Reviewed Apr. 15, 2015

"Added carrots and celery and a bay leaf. Also a pinch of brown sugar. Delicious!"

MY REVIEW
Reviewed Dec. 8, 2014

"WOW. Amazing. I used a ham hock to prep but didn't add the ham when done cooking. I did, however, add some chopped thin sliced black forest ham & 12 oz of crispy bacon @ the end. Also added carrots, celery, garlic & 29 oz can of tomato sauce instead of the canned tomatoes. Hubby raved."

MY REVIEW
Reviewed Nov. 14, 2014

"The recipe was great less the tomatoes, but I cooked these like you said and soaked them like you said, did not get soft so I had to pressure cook them for 1/2 hr. You probably need to revise because it did not work. I love bean soup but it takes a lot of time before the beans get perfect and eatable. I like my beans DONE. Thank you. Carole Majerus"

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